Tuesday, July 22, 2008
The horseradish gives these easy, freshly-steamed vegetables a nice 'bite'. It is an excellent side dish to accompany beef. Recipe serves 6-8.
1 1/2 pound (750 g) brussel sprouts
3 large carrots
3 leeks, washed
2 tablespoons butter
3 tablespoons horseradish cream
3 tablespoons cider vinegar
1 teaspoon parsley flakes
1 teaspoon dill leaf tips
1/2 teaspoon salt
Ground black pepper to taste
1. Trim outer leaves of brussel sprouts. Cut carrots into 3/4 inch (2 cm) slices and leeks into 1/2 inch (1 cm) pieces. Steam all vegetables until tender (10-12 minutes). Drain.
2. Meanwhile, melt butter in a heavy saucepan. Stir in the remaining ingredients. Toss well with hot vegetables and serve immediately.